19 Jun 2024
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INGREDIENTS
- 1 small onion (thinly sliced)
- Handful of spinach (roughly chopped)
- Small bunch of fresh coriander (chopped)
- Green chillies (chopped finely - optional)
- 1 tsp chilli powder (optional)
- 100g of gram flour (besan)
- 1 tsp cumin seeds (or cumin powder)
- 1 tsp coriander seed crushed (or coriander powder)
- 1/8 tsp bicarbonate of soda
- ¾ cup of water
- Salt to taste
- Oil (to deep fry)
INSTRUCTIONS
- Heat the oil in a wok or a large deep frying pan on low flame (you can also opt-out for deep frying and cook these in the air fryer instead).
- Chop the onions, green chilli, fresh coriander.
- Add cumin seeds or powder, coriander seeds or powder, chilli powder, baking soda, salt and gram flour and mix together.
- Then add water in slowly while mixing it so it turns into a thick batter.
- Turn up the heat to medium (oil should be hot but not smoking) and add in a tablespoon of batter per pakora into the oil.
- Fry the pakoras for 4-5 minutes on one side and then turn them and fry for another 4-5 minutes.
- Once the pakoras look golden brown and crispy, they are ready. Take out your pakoras with a slotted spoon to drain out as much oil as possible and put the pakoras on a plate with kitchen roll (so the oil can be absorbed and the pakoras stay crispy until you cook the next batch).
Finally, eat immediately! You can buy a nice spicy chutney or even simply have it with sauces you might have at home.